Potato Leek Bisque From Eating Well Recipes

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LEEK & POTATO SOUP



Leek & Potato Soup image

Our lightened version of classic potato-leek soup uses just a touch of reduced-fat sour cream to make it rich and creamy.

Provided by EatingWell Test Kitchen

Categories     Healthy Potato Soup Recipes

Time 45m

Number Of Ingredients 8

1 ½ teaspoons canola oil
3 leeks, trimmed, cleaned and thinly sliced (3 cups)
2 cloves garlic, minced
1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
6 cups reduced-sodium chicken broth
1 1/4 pounds all-purpose potatoes, (about 3 medium), peeled and cut into small chunks
½ cup reduced-fat sour cream
Salt & freshly ground pepper, to taste

Steps:

  • Heat oil in a large heavy saucepan or stockpot over low heat. Add leeks and cook, stirring, until softened, about 10 minutes. Add garlic and thyme; cook for 2 minutes more. Pour in broth, increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.
  • Pour the soup through a strainer set over a large bowl. Puree the leeks in a food processor or blender until smooth, adding some the broth if necessary. Return the puree and broth to the saucepan. Add potatoes and simmer, covered, until the potatoes are soft, 10 to 15 minutes. Remove from the heat and mash the potatoes thoroughly with a potato masher.
  • Stir in sour cream, salt and pepper. Return to low heat and heat until hot, but not boiling. Serve hot or chilled.

Nutrition Facts : Calories 151.6 calories, Carbohydrate 25.1 g, Cholesterol 7.8 mg, Fat 3.7 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 1.6 g, Sodium 629.8 mg, Sugar 2.9 g

POTATO-LEEK BISQUE



Potato-Leek Bisque image

Provided by Sandra Lee

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons butter
2 large leeks, white part only, chopped
4 cloves roasted garlic, Christopher Ranch
4 cups reduced-sodium chicken broth, Swanson
1 bag (24-ounce) frozen garlic-seasoned potatoes, Ore-Ida Steam n' Mash
1 can (14.5-ounce) petite-diced tomatoes, Hunt's
1/2 cup cream or milk
Salt and freshly ground black pepper
Sour cream
Scallions (green onions), finely chopped

Steps:

  • In a large saucepan or soup pot, melt butter over medium-high heat. Add leeks and garlic; saute about 5 minutes or until tender. Add chicken broth, frozen potatoes, and the tomatoes. Bring to a boil. Reduce heat and simmer for 15 minutes. Working in batches, puree soup in a blender, filling the blender only half full for each batch. (Soup can be stored in refrigerator for up to two days at this point.)
  • Return soup to pan. Stir in cream and heat through over low heat. Season to taste with salt and pepper. Garnish servings with sour cream and chopped scallions.

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